Slow Cooker Vegetable Bean Soup

Pressure-Cooker Lentil Pumpkin Soup

Pressure-Cooker Potato Soup

Pressure-Cooker White Bean Chicken Chili

Pressure-Cooker Mexican Beef Soup

Pressure-Cooker Black Bean Chicken Nachos

Slow-Cooked Black Bean Soup

Pressure-Cooker Red Beans and Rice

Pressure-Cooker Beefy Cabbage Bean Stew

Pressure-Cooker Beef and Beans

Pressure-Cooker Pot Roast with Asian Black Bean Sauce

Pressure-Cooker Turkey Vegetable Soup

Pressure-Cooker Chicken Tortilla Soup

Pressure-Cooker Olive and Beef Soup

Instant Pot Black Beans

Pressure-Cooker Green Beans

Home Soups Bean Soups Black Bean Soups

Pressure-Cooker Black Bean Soup

Name: Pressure-Cooker Black Bean Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 cups.
Ingredients: 1 teaspoon olive oil; 1 cup fresh or frozen corn; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cans (14-1/2 ounces each) vegetable broth; 1 medium onion, finely chopped; 1 medium sweet red pepper, finely chopped; 4 garlic cloves, minced; 2 teaspoons ground cumin; Dash pepper; Minced fresh cilantro

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 min. + releasing

Makes

6 cups

Updated: Aug. 13, 2022

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey

Pressure-Cooker Black Bean Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

1 teaspoon olive oil
1 cup fresh or frozen corn
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
Dash pepper
Minced fresh cilantro

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through.
Sprinkle soup with pepper. Garnish with reserved corn and cilantro.

Can you freeze Pressure-Cooker Black Bean Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

Nutrition Facts

3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

Pressure-Cooker Black Bean Soup

Ingredients

Directions

Can you freeze Pressure-Cooker Black Bean Soup?

Nutrition Facts

Recommended Video

More from Taste of Home